Recipes

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SOUPS, SALADS, & APPETIZERS

Miso soup with watercress and honshimeji mushrooms
Black bean soft tacos

No queso tortilla with pico de gallo

White bean hummus

Herbed bean spread

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BREAKFAST

Oat pancakes with muscovado syrup

Tofu scramble with sweet potato home fries

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SALADS

Rainbow black bean and quinoa salad

Farfalle and black bean salad

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ENTREES

Vegetable pot pie

Grilled vegan skewers with barbecue sauce

Vegan quiche

Brown rice risotto with vegetables

Turkish-spiced chickpea stew with brown rice pilaf

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PASTA

Whole wheat spaghetti with artichokes and walnuts

Asian glass noodles with peanut sauce and vegetables

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VEGETABLES

Roasted string beans

Mushroom pepper saute

Rainbow sushi rolls

Vegetarian bagoong (fermented shrimp paste)

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DESSERTS

Vegan leche flan

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BEVERAGES

Breakfast worthy milkshake

Cashew milk

Everyday green juice

Everyday green smoothie

Iced cafe latte

Iced tea latte

Peanut milk

Tarragon tea

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*Sandwich, entree, vegetable, and dessert photos are from my column in Yummy Magazine.

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